NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Canned chopped clams

1 slices Center-cut bacon

1 cup Yukon gold potatoes

0.5 cup Yellow onion

0.5 cup Celery

1 clove Garlic

8 fl oz oz Clam juice

4 fl oz oz Whole milk

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.5 tbsp Arrowroot powder

PREPARATION

• 1

  Chop the bacon into small pieces and cook in a large pot over medium heat with the olive oil until crisp.

• 2

  Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

• 3

  Add the diced onion, celery, and minced garlic to the pot, sautéing for 5 minutes until the vegetables are soft and translucent.

• 4

  Stir in the diced potatoes, clam juice, sea salt, black pepper, and dried thyme.

• 5

  Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes or until the potatoes are fork-tender.

• 6

  In a small bowl, whisk together the whole milk and arrowroot powder until no lumps remain.

• 7

  Stir the milk mixture and the drained clams into the pot, continuing to simmer for 5 minutes until the soup has thickened and the clams are heated through.

• 8

  Ladle the chowder into bowls and garnish with the reserved crispy bacon before serving.